Flat Rock – Last week my husband and I were lucky enough to attend the Season’s at Highland Lake (http://hlinn.com/seasons) Passion for Pinot Wine Dinner.
I was really looking forward to a meal prepared by Executive Chef Nate Sargent. He’d put together such great menus for Hendersonville Restaurant Week, so I had high expectations. And watching him interact with a WSPA reporter filming him cook for a Restaurant Week news story, I knew he had a fun, approachable personality.
Before the sold out dinner for 50 began, Chef Nate gave us an overview of the evening to come. He also introduced Tom Leiner, Grapevine Distributors wine expert, who had worked with Chef to pair the perfect Pinot with each course.
There was an unintentional theme that ran through the evening. It was actually pretty humorous. Chef Nate would describe each course before it was served and he just couldn’t help himself. As his enthusiasm got the better of him, he’d invariably mention – BUTTER. Rich, buttery flavor, texture, etc. By the dessert course description, the room waited with bated breath . . . and there it was, butter! The room chuckled along with a grinning Chef.
First Course: AMUSE-BOUCHE
Paired with: 2016 Underwood Pinot Noir, Oregon, USA
A lightly Mesquite-Smoked Verlasso Salmon with Capers, Green Apple Slaw on Crostini. Some approached the crostini as a hand-held appetizer, while others used knife and fork. Either way, it was a delicious mix of smoked, salty, and sweet flavors.
Second Course: FROM THE SEA
Paired with: 2016 Kurtatsch Pinot Bianco, Alto Adige, Italy
This dish was a wonderful dance between flavor and texture of Seared Sea Scallops cooked just shy of loosing their most flavorful, soft texture, smooth Fire-Roasted Artichoke Hearts, and crispy Coriander Pickled Radish & Serrano Ham Chip, drizzled with a buttery Smoked Tomato Beurre Blanc sauce.
Third Course: SALADE
Paired with: 2017 Elk Cove Pinot Gris, Willamette Valley, USA
I concede this dish looks a little like a beached ship’s hull. Normally I’m not big on wedges of lettuce, no matter what kind, but this Romaine Heart topped with Spring Pea Mousse, and served with Truffled Shiitake, Fennel Fronds, crumbled Chèvre and Candy Spiced Sunflower Seeds was surprisingly good stem to stern.
Fourth course: DECONSTRUCTED DUCK WELLINGTON
Paired with: 2014 Rock Wall Pinot Noir, Russian River, USA
There are deconstructions and then there are deconstructions. This one struck me as a minimalist inside out Wellington, with fork-tender Duck, Mushroom Mélange, and Fingerling Potato-Horseradish Puree placed gently on buttery, flaky Puff Pastry that had been drizzled with Duck-Sassafras Demi-Glace. Small-scale hearty and light at the same time, it was full-flavored and was perfectly portioned for a multi-course dinner like this.
Dessert course: SALTED CARAMEL & PEAR PASSION
Dessert was fabulous! I really hope Season’s keeps this on the menu so I can go back and have it again. Chef Nate baked buttery Dacquoise Biscuits with Hazelnuts and topped them with a mixture of William Pears in a Caramel Bavarian Cream. It was light with a brulee-like texture. Oh. My. Goodness.
Season’s hosts a variety of wine dinners through the year, two of which are Passion for Pinot themed. Watch their Facebook Page for event announcements and get your tickets quickly, before these popular dinners sell out.
Season’s at Highland Lake (http://hlinn.com/seasons)
86 Lily Pad Ln
Flat Rock, NC 28731
Phone: (828) 696-9094
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